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This homemade whipped cream recipe is made in minutes with only 3 ingredients! It’s the perfect addition or topping to any dessert.
This recipe makes 4 cups of delicious whipped cream perfect for topping classic treats like Hot Chocolate, Chocolate Cream Pie, Strawberry Shortcake.
Whipped Cream 101
We love dessert here and so many of our treats call for the same ingredient – whipped cream!
It’s a standard when talking about desserts (hello Cream Puff Cake and Dirt Cake), plus it’s delicious!
Here are more reasons why we love it:
- Better homemade. I think we can all agree that homemade whipped cream is better than store-bought stuff (Cool Whip). It’s simply delicious!
- Quick + Simple. Not only does it require 3 ingredients, but it’s also whipped up in minutes.
- The perfect dessert companion. Add it to an Ice Cream sundae, Hot Cocoa, or on top of pies (Pumpkin Pie), crisps, or cobblers. You can add a dollop to your Pancakes or Waffles.
Ingredients
For this recipe, you need just 3 simple ingredients:
- heavy whipping cream- for a dairy-free whipped cream. Use a can of full-fat coconut milk. Use just the solidified coconut fat at the top of the can not the liquid at the cotton. The cream can be whipped into a smooth, creamy topping.
- powdered sugar- aka confectioners’ sugar, can form little lumps. For the smoothest whipped cream, I suggest sifting it before using it in the recipe. Do not use granulated sugar.
- vanilla extract- depending on what you are using the whipped cream for, you can use different flavors like almond, peppermint, or orange extract. Use less than 2 teaspoons or the flavor may be too overwhelming.
How to Make Whipped Cream
- PREP. Place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
- CREAM. Once chilled, remove from the freezer and add heavy cream, powdered sugar, and vanilla to your bowl.
- BEAT. Whether you are using the stand mixer or a hand mixer, start mixing on low speed then increase to medium-high speed and mix until soft peaks form.
To fix over-whipped cream whisk in a little more cream and whip – soft peaks should still form.
Alternative whipping Methods
- Food processor. Add the cold heavy whipping cream, sugar, and vanilla. Mix for a few minutes.
- Make it in a jar. Just add all the ingredients to a jar, add the lid, and shake for about 5 minutes. Works like a charm!
Recipe Tips
There is a trick we have used to make sure fresh whipped cream doesn’t deflate in the first hour – gelatin!
- Add ¼ cup cold water to a small pot, then sprinkle with 1 teaspoon of unflavored, powdered gelatin.
- Let the gelatin soften and absorb the water, which takes about 4-5 minutes.
- Place pan over low heat and stir until the gelatin dissolves. Let cool.
- Make your whipped cream as usual and slowly add gelatin mixture until soft peaks re-form. You’ll get soft, fluffy mounds that stay fluffy!!
Soft peaks. DO NOT over-mix. The soft peaks will become stiff peaks and the next step would be butter. Test your whipped cream for soft peaks by lifting the beater out of the cream. The whipped cream will rise up like a little mountain peak.
- Soft peaks will hold their shape for a second before melting back down.
- Stiff peaks will hold the shape.
Storing Info
- Make ahead of time. If making in advance, and this whipped topping recipe deflates a bit, add a little more whipping cream and beat again right before using (or see our tip about adding gelatin to keep things fluffy).
- STORE this best whipped cream recipe in an air-tight container in the refrigerator for 2-3 days.
- FREEZE. Simply dollop spoonfuls onto a parchment paper-lined baking sheet. Freeze for about 1-2 hours. When solid, store in an air-tight container or freezer bag in the freezer.
Try these desserts with whipped cream:
Whipped Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
- To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
- Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl.
- Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high. Mix until soft peaks form.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is fucking retarded you refused to give the ingredients in the amount!! Is it 10, 15 cups cream , 8, 20 30 sugar tsp tbl who knows !!!
Go to top of page
Tap “Jump to Recipe”
There you will see not only ingredients for recipe but also conversions for 2x & 3x amount
It took me awhile to figure it out
It just requires patience
Attacking Lil’ Luna instead of just asking for info isn’t necessary or OK – it’s abusive
Obviously if ppl are having difficulty accessing her content she will want to fix it – ppl just need to let her know
Never buying CoolWhip again. I never knew it was this easy and SOOOOO much better!
Can you use half n half instead of heavy whipping cream?
I personally have not tried, but it should be ok 🙂
What amount is a serving? Nutrition facts aren’t specific
Serving is one cup 🙂